the Sage Test Kitchen
Chicken and Ranch Thin and Crispy Pizza
4 hrs total time
1 hr active time
Easy
Makes 4
Ingredients
Measurements:
For the Essential Thin and Crispy Pizza Dough
300 g bread flour or strong plain flourplus extra for dusting
55 g semolinaplus extra to sprinkle
1 tsp instant dried yeast
200 ml warm water
1½ tbsp extra-virgin olive oil
For the pizza
2 tsp Coarse salt- 1 tsp Coarse salt
4 boneless and skinless chicken thighs- ¼ tsp Coarse salt
2 tsp olive oil
200 g bacon rashersdiced into approximately 1cm pieces
200 g shredded mozzarella cheese
300 g fior di lattethinly sliced
5 tbsp ranch dressing
For the white sauce
75 g unsalted butterdiced
75 g plain flour
600 ml milk
1 tbsp wholegrain mustard
80 g grated parmesan cheese
Instructions
- 1
To make the pizza dough, place the flour, semolina, salt and yeast in the bowl of a stand mixer. Using the dough hook, mix to combine. Add the water and oil and knead on low speed for 5 minutes, or until the dough is smooth and elastic.
- 2
Cover the bowl with plastic wrap and allow to proof in a warm, draft-free place for 2 hours, or until doubled in size. Meanwhile, continue to the next step.
Tip: If you have a Sage oven with a proof function; set to 30°C and proof for 1 hour. - 3
Place the chicken, salt and oil in a bowl and toss to combine. Transfer to a roasting pan lined with foil and cook in an oven preheated to 180°C, for 18 to 20 minutes, or until cooked through. Remove and allow to cool before slicing. Meanwhile, continue to the next step.
- 4
To make the white sauce, melt the butter in a medium saucepan over medium heat. Add the flour and whisk to form a paste. Continue whisking for 2 minutes to allow the flour to cook out. Gradually add the milk, whisking until smooth. Continue whisking until the mixture comes to a simmer. Stir in the mustard, parmesan and salt. Remove from the heat and allow to cool.
- 5
Turn the dough out onto a lightly floured bench top and divide into 4 even pieces, approximately 140g each. Shape each piece into a smooth ball.
- 6
Sprinkle a board, proofing box or deep sided container with semolina. Add the dough balls, leaving 10cm between them. Cover with plastic wrap and proof in a warm, draft-free place for 30 minutes. Meanwhile, continue to the next step.
Tip: Alternatively you can refrigerate for at least 6 hours or up to 5 days. Remove from the fridge 1 hour before cooking to bring the dough to room temperature. - 7
Select the Wood Fired setting. Turn the Darkness dial to the Lighter setting and select 5 minutes on the Timer dial.
- 8
Place the bacon in the pizza pan. Once preheated, place the pan in the oven, press the Timer dial and cook for 5 minutes, or until lightly browned, stirring halfway through cooking. Transfer the bacon to a paper towel lined plate to cool.
- 9
Select the Thin & Crispy setting. Turn the Darkness dial to the Lighter setting and select 7 minutes on the Timer dial.
- 10
Once preheated, sprinkle semolina on the bench top. Place one of the dough balls on the bench top and sprinkle with semolina. Keep the remaining dough covered to prevent it from drying out. Using a rolling pin, roll out one portion of the dough into a 26cm round. Lightly sprinkle the pizza peel with semolina. Carefully transfer the dough onto the pizza peel.
- 11
Spread 100g of the white sauce evenly over the dough. Scatter with 25g mozzarella, then top with a quarter each of the chicken, bacon and fior di latte. Finish with 25g mozzarella.
- 12
Place the pizza in the oven, press the Timer Dial and cook for 7 minutes, or until the crust is crisp, golden and the cheese has melted.
- 13
Slice and serve drizzled with a little ranch dressing.
